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The Colony Hotel gave its iconic, centerpiece restaurant a complete makeover, from interiors to menu to its very name.

The freshly unveiled Polo at The Colony Hotel debuts a menu that takes flavor and inspiration from the hotel’s large herb garden, where tarragon, basil, chives, oregano and mint thrive.

“Having fresh ingredients is a true complement to any dish,” the hotel’s Chef de Cuisine, Stephen Darling, said in a news release. “At The Colony, we believe strongly in having sustainable, fresh, locally sourced ingredients in our culinary creations and know that it is something our guests appreciate as well.”

Cocktail pillars at Polo. (Contributed)

Those herbs now accent dishes such as Maine lobster salad, Dover sole (which is fileted tableside), Snapper filet meuniére, chicken schnitzel, horseradish and brown sugar-crusted Alaskan salmon, Chateaubriand for two and prime steaks that are dry-aged in-house for at least 28 days and delivered to diners upon a silver cart.

Formerly known as Polo Steaks & Seafood, the restaurant now serves this menu in a refreshed setting, on recently redone by interior designer Carleton Varney.

The look: Pillars that look like cocktails sweep from floor to ceiling. Mural sized polo-themed photos by Harry Benson drape the walls. Shamrock green fabric covers chair cushions at tables dressed in blue-and-white checkered tablecloths. The restaurant’s renovation is part of a larger $15-million makeover at the hotel, where a decades-long parade of distinguished visitors have included U.S. presidents, European royalty and Hollywood stars like Frank Sinatra.

That vintage spirit is ingrained in the hotel’s restaurant and its throwback days (such as Motown Fridays and Sunday Jazz Brunch with pianist Bill Mays), as well as in its Royal Room cabaret.